Lunch & Dinner, Recipes

Pasta with Asparagus and Balsamic Glaze

I usually make this asparagus pasta dish in the spring, but since asparagus was on sale at The Merc for $2.49 a pound, I had to take advantage of the fantastic deal.
asparagus from the farmer's market

This recipe is adapted from America’s Test Kitchen, so you know it’s good. I never would have thought to do a balsamic glaze on pasta, but it’s just the punch this dish needs and really highlights the asparagus.

asparagus pasta with balsamic glaze, red onion, romano, and basil

Sometimes, vegetarian pasta dishes are very unhealthy, with tons of cheese. Don’t get me wrong. I love cheesy pasta. But I can’t have it all the time. Other vegetarian sauces can be bland and boring. There’s nothing wrong with a plain marinara, but it’s not exciting. And I’m more inclined to add roasted veggies to greens or quinoa than than pasta. This pasta is light but flavorful, and feels like a treat even though it’s pretty healthy and quick to throw together. asparagus pasta

It does take several pans, but since we have leftovers, the extra dishes are worth it.

asparagus pasta with balsamic glaze

Pasta with Asparagus and Balsamic Glaze

Ingredients

1 pound pasta (we use campanelle)
3/4 cup balsamic vinegar
5 tablespoons extra-virgin olive oil
1 pound asparagus, trimmed
1 medium red onion, sliced
salt and pepper
1/4 teaspoon red pepper flakes
1 cup chopped fresh basil
2 ounces Pecorino Romano, shaved
juice of 1/2 a lemon

Instructions

Boil water, add salt. Cook pasta until al dente according to package directions. Reserve 1/2 cup pasta water.

Bring balsamic to a boil over medium heat in skillet. Reduce heat and let simmer until reduced to 1/4 cup.

Heat 2 tablespoons olive oil in a skillet over high heat. Add asparagus, onion, and spices and stir. Cook without stirring for one minute until asparagus starts to brown, then continue cooking for 5 minutes while stirring.

Add asparagus mixture, basil, lemon, the remaining olive oil, the pasta water, and 1/2 the romano to the pasta and stir to combine. Serve immediately with a drizzle of the balsamic glaze and the remaining romano as a garnish.

Enjoy!

Pasta with Asparagus and Balsamic Glaze
 
Prep time
Cook time
Total time
 
Light and refreshing pasta with a tangy balsamic blaze.
Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 6 servings
Ingredients
  • 1 pound pasta (we use campanelle)
  • ¾ cup balsamic vinegar
  • 5 tablespoons extra-virgin olive oil
  • 1 pound asparagus, trimmed
  • 1 medium red onion, sliced
  • salt and pepper
  • ¼ teaspoon red pepper flakes
  • 1 cup chopped fresh basil
  • 2 ounces Pecorino Romano, shaved
  • juice of ½ a lemon
Instructions
  1. Boil water, add salt. Cook pasta until al dente according to package directions. Reserve ½ cup pasta water.
  2. Bring balsamic to a boil over medium heat in skillet. Reduce heat and let simmer until reduced to ¼ cup.
  3. Heat 2 tablespoons olive oil in a skillet over high heat. Add asparagus, onion, and spices and stir. Cook without stirring for one minute until asparagus starts to brown, then continue cooking for 5 minutes while stirring.
  4. Add asparagus mixture, basil, lemon, the remaining olive oil, the pasta water, and ½ the romano to the pasta and stir to combine. Serve immediately with a drizzle of the balsamic glaze and the remaining romano as a garnish.

Do have a favorite asparagus recipe? Find more of my go-to asparagus recipes.

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